Directions

1 Simmer the blueberries and raspberries separately, in two small saucepans, with 1/4 cup sugar each until the berries have broken down and the mixtures have reduced to a thick syrup. Strain each berry mixture into a separate bowl and set aside to cool.

2 Place the eggs, egg yolks, sugar and vanilla in a large heatproof bowl set over a medium-sized saucepan filled with 2" of simmering water. Beat constantly with a handheld electric mixer on high speed for 4 minutes; remove from the heat and beat a further 3 minutes, until the mixture has formed a thick and pale pudding-like consistency.

3 In a separate bowl, beat the whipping cream until soft peaks form; fold into the pudding mixture. Divide the mixture equally (about 3 cups each) among three bowls.

4 Fold the lemon zest into the first portion, the raspberry syrup into the second portion and the blueberry syrup into the third. Layer the mixtures in a 10-cup bowl, beginning with the lemon pudding, then the raspberry pudding and finally the blueberry pudding.

5 Cover and freeze overnight. To unmould the pudding bombe, dip the bowl into a basin of hot water to loosen the edges, then turn the bowl over onto a serving plate. Refreeze the pudding bombe, uncovered, for at least half an hour to set.

6 While the pudding bombe is setting, make the garnish. Lightly brush the blueberries and mint leaves with the egg white, then gently toss in a bowl with the sugar to coat. Shake off any excess sugar and let the berries and mint dry on parchment paper or paper towel.

7 Garnish the pudding bombe with the sugared blueberries and mint leaves just before serving.